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Sweet Potato Kheer - Sakkarai Valli Kizhangu Payasam

Sweet Potato and Moongdal kheer that's usually made during fasting days.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Radhika


  • Sweet potato / Sakkarai Valli Kizhangu – 1
  • Yellow Moong dal -1/2 cup
  • Basmati rice – 2 tbsp
  • Jaggery – 1 cup
  • Dry ginger powder – 1/2 tsp
  • Fresh coconut milk – 3/4 cup


  • Wash sweet potato well and scrape the skin using a peeler. Chop it finely and immerse in water to prevent discoloration.
  • Soak the basmati rice in ¼ cup water for 20-30 mins and grind to a coarse paste that resembles fine rava consistency.
  • Meanwhile dry roast moong dal in a pan till the aroma arises over low flame without changing the color.
  • In a bowl heat 1 cup water, add the ground rice paste, dry roasted yellow moong dal and cook over medium flame till the dal is 3/4th done. The dal should hold its shape.
  • Drain the water from the chopped sweet potato and add it to the dal mixture and cook till the dal and sweet potatoes are soft and mushy.
  • Meanwhile heat 1/4 cup water in a bowl and add grated jaggery to it. Cook till the jaggery dissolves completely and filter out any impurities by passing the syrup through a sieve.
  • Add the jaggery syrup to the cooked dal and potato mixture, add dry ginger powder and mix well. Cook over medium low flame for 5-10 minutes.
  • Finally add coconut milk, mix well and take off stove. Close with a lid for all the flavors to merge well. Garnish with slivered almonds.
  • Sweet potato kheer is ready to be served hot or warm.


Add Jaggery syrup only after the dal and sweet potato are fully cooked.